Iga Penyet (Smashed Beef Ribs)

Ingredients

For the Ribs:

• 1 kg beef ribs, cut into individual pieces
• 2 liters water or coconut water (for braising)
• 2 stalks lemongrass, bruised
• 3 bay leaves
• 5 kaffir lime leaves
• 2 tsp salt, or to taste
• 1 tsp sugar (palm sugar preferred)
• Cooking oil for frying

For the Rib Spice Paste (Bumbu Halus):

• 8 shallots
• 5 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 2 cm fresh turmeric (or 1 tsp turmeric powder)
• 3 candlenuts, toasted
• 1/2 tsp white pepper

For the Sambal Penyet:

• 10 large red chilies (reduce for less spice)
• 5-10 bird's eye chilies (adjust to preferred heat level)
• 5 shallots
• 3 cloves garlic
• 1 large tomato, cut into quarters
• 1 tsp terasi (shrimp paste), roasted or fried
• 1/2 tsp salt, or to taste
• 1/2 tsp sugar, or to taste
• 1-2 tbsp cooking oil for frying sambal ingredients

For Serving:

• Steamed white rice
• Fresh cucumber slices
• Tomato wedges
• Lettuce leaves

Instructions

1. Prepare the Ribs: Clean the beef ribs thoroughly. If desired, blanch them in boiling water for 5 minutes, then drain to remove impurities.
2. Make the Rib Spice Paste: Blend or finely grind all ingredients for the Rib Spice Paste until smooth. Add a little water or oil if needed for blending.
3. Braise the Ribs: Heat 2-3 tablespoons of oil in a large pot or pressure cooker. Sauté the spice paste until fragrant and slightly darker (about 5-7 minutes). Add the bruised lemongrass, bay leaves, and kaffir lime leaves. Stir well.
   • Add the beef ribs to the pot and mix with the sautéed spice paste.
   • Pour in the water or coconut water. Add salt and sugar.
   • Bring to a boil, then reduce heat and simmer until the ribs are very tender. This will take about 2-3 hours on a regular stove or 45-60 minutes in a pressure cooker. Skim off any foam. The meat should almost fall off the bone.
   • Once tender, remove the ribs from the broth and set aside to cool slightly. (The broth can be strained and used as a soup base or for other dishes).
4. Prepare the Sambal Penyet: Heat 1-2 tablespoons of cooking oil in a frying pan. Fry the large red chilies, bird's eye chilies, shallots, garlic, and tomato until softened (about 5-7 minutes). Add the roasted terasi in the last minute of frying.
   • Remove the fried ingredients and place them into a mortar. Add salt and sugar.
   • Grind and pound the ingredients with a pestle until a coarse or smooth paste is formed, according to your preference. Taste and adjust seasoning if necessary.
5. Fry the Ribs: Heat a generous amount of cooking oil in a deep pan or wok for deep frying. Once hot, carefully fry the braised ribs until golden brown and slightly crispy on the outside. Do not overcrowd the pan. Drain on paper towels.
6. Assemble and Serve: Place a serving of the sambal penyet on a plate or a traditional mortar. Place the hot fried ribs on top of the sambal. Using the pestle or the back of a spoon, gently 'penyet' (smash or press) the ribs onto the sambal, allowing the flavors to meld and the meat to tenderly separate.
   • Serve immediately with steamed white rice and fresh accompaniments like cucumber slices, tomato wedges, and lettuce.